Stuffed Breakfast Peppers | adapted from paleogrubs.com
Preheat oven to 375 degrees Fahrenheit. Dice up vegetables of choice. In a medium sized bowl, mix eggs, crème fraîche, salt, pepper, cayenne pepper, and vegetables. Cut peppers into equal halves and remove core and all seeds. Fill each pepper halve half full of egg mixture. Add extra vegetable to the top to fill in any empty space. Place on baking sheet (might want to use parchment paper) and cook approximately 35 minutes or until eggs are cooked to your liking.
Papaya Boat Parfait | adapted from Theminimalistbaker.com
To assemble papaya (or cantaloupe) boats, simply fill the hollow centers with desired amounts of crème fraiche, fruit, nuts and seeds. Enjoy immediately - best when fresh!
Mixed Mushroom Egg Bakes | adapted from thekitchn.com
Recipe Serves 4
Preheat the oven to 400°F. In a medium saucepan, warm the olive oil over medium-high heat. Add the shallot and sauté until soft and translucent, about 3 minutes. Add the mushrooms and a pinch of salt and cook until softened and fragrant, about 5 minutes. Fold in the thyme.
Grease four 8-ounce ramekins with a little butter. Place ramekins on a baking sheet so they’ll be easier to move to and from the oven.
In a small mixing bowl, beat the eggs with the crème fraîche, salt, and pepper. Divide the mushroom mixture evenly between the ramekins. Add a generous pinch of grated cheese on top of each. Ladle egg mixture over the top, stopping just below the top lip of the ramekin.
Place baking sheet in the oven and cook for 20 to 25 minutes, or until the tops are golden and have puffed slightly. Enjoy warm; cover and refrigerate any leftovers for up to 3 days.
Brown Sugar Oat Cranberry Muffins | From “Flour, Too” by Joanne Chang
Recipe Makes 12 muffins
In a medium bowl, stir together rolled oats, creme fraiche, milk and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add granulated sugar, brown sugar, and cherries, and continue to stir until well combined.
In a separate small bowl, combine whole wheat flour, baking powder, baking soda, and salt, and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
When ready to bake, preheat oven to 350 degrees and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup of the batter into each muffin cup, filling it all the way to the brim and way over. (It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
To make the topping: In a small bowl, stir together oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove muffins from the pan.
These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degree oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degree oven for about 10 minutes.
APPLE & FIG CUSTARD | by Claire Saffitz, Bon Appetite (October 2016)
Place rack in top third of oven; preheat to 450°F.
Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.
Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, crème fraîche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.
Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.
Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25–30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they’ll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top.
Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375°F and bake custard until golden and center is firm, 30–35 minutes. Let cool slightly before serving.
To save time, the custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.
Raspberry Breakfast Quesadilla
Crack eggs into a bowl and add 2 oz of crème fraîche. Mix until combined. Cook in skillet, scramble.
Spread a thin layer of jam on one side of a tortilla. Place a little scrambled egg, a few black beans, some roasted red peppers and shredded cheese on one half of a whole tortilla. Fold in half and grill on an oiled or buttered pan till crispy and browned on both sides. Top with crème fraîche.
Strawberry Avocado Smoothie | adapted from sogoodblog.com
Cut the avocado in half and remove the seed, and use a spoon to scoop out the avocado flesh. Combine the avocado, crème fraîche, strawberries, honey, water, lemon juice and banana in a blender and puree until smooth. Serve immediately.
You know it as that “Cooking Channel” dairy product
Or maybe you haven’t heard of it at all. Kriemhild introduced its Crème Fraîche a couple of years ago, and since then we’ve spoken with customers like you and learned that your familiarity with Crème Fraîche greatly varies.
So, we are on a mission:
To expose crème fraîche for what it truly is -- an easy, tasty, healthy, all-purpose cultured cream. Starting tomorrow, Kriemhild Dairy Farms embraces a new challenge: 30 days of Crème Fraîche for Breakfast, or as we like to call it, #cremefast. For 30 straight days we will offer up a variety of breakfast recipes that include crème fraîche. Join us as we shed light onto the unexamined life of Crème Fraîche!
But first, a Crème Fraîche crash course:
Crème Fraîche is a fermented heavy cream with French origins.
Crafted thru a similar culturing process to yogurt or sour cream, the unique mix of cultures and cream used in Crème Fraîche gives it a flavor very distinguishable from every other cultured dairy product.
It tastes great in both savory or sweet dishes
Crème fraîche is a culinary triple-threat performing well at hot, cold, and room temperatures. Unlike sour cream, crème fraîche will not curdle at higher temperatures due to its higher fat content. Therefore, it easily incorporates into sauces and soups. Meanwhile, crème fraîche has a delightful subtle sweetness that complements any dessert, either as a topping or in the baked good itself. Also, there are endless types of dips you can make with crème fraîche. Don’t even get me started.
You don’t have to be a chef to use it. Or even that good at making food at all. Seriously.
Although understandably popular in French cuisine, you don’t need to be Julia Child to reap the benefits of the taste, texture, and nutrition of crème fraîche. And we’ll prove it. We believe Crème Fraîche is an underutilized dairy wonder and we’re determined to bring it to your table.
Here’s how the challenge works:
Our team of dairy enthusiasts took it upon themselves to gather 30 diverse and delicious breakfast recipes. Breakfast and crème fraîche seemed like a natural fit to us, and we want to show that to you.
Over the next 30 days, we’ll be sharing these winning recipes daily via instagram, pintrest, and wrapping up each week here on our shiny new blog.
Our objective is to prove how versatile this fermented cream can really be.
We’ve compiled a diverse team of real-world "field cooks" for this journey. We want to show you that whether you’re a hustling entrepreneur, a diligent parent, or a hard-working farmer you can enjoy dairy’s most delicious phenomenon with 30 convenient breakfast ideas.
You are the most important part of this grand plan; it's all about real world experience. Let us in on your #cremefast; tell us your favorite way to use crème fraîche for breakfast. Take the leap, try something new, start your days Fraîche, and share your experience.
Here's to the journey. Eat well!
As the Butter Churns
Author: Ellen Fagan and Victoria Peila